Currant tea scones
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All purpose bleached flour |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Unsalted butter |
| ¾ | cup | Currants |
| 1¼ | cup | Milk, cream or buttermilk |
| Egg wash: | ||
| 1 | Egg beaten well with a pinch | |
| Salt | ||
Directions
Line a cookie sheet with parchment or foil. Preheat oven to 450 degrees and set a rack in the middle level.
Combine flour, sugar, baking powder and salt in a bowl. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of meal. Add currants.
Stir milk into flour and butter mixture to form a smooth dough. Knead lightly once or twice to complete mixing. Press and roll dough on a lightly floured surface about ¼-inch thick, to a 10 by 15-inch rectangle. Roll dough up, as for a jelly roll, then flatten dough and fold in half. Roll dough ½-inch thick. Cut scones with a floured, plain or fluted, 2-inch round cutter. Transfer cut scones to paper lined pan and brush tops carefully with egg wash. Allow wash to dry 10 minutes and apply a second coat. Bake scones 15 minutes, being careful that they do not color too deeply, or until they are firm, but not dry.
Yield: a dozen scones
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All recipes courtesy of Nick Malgieri